Easy salted caramel truffles

🧂 Ingredients

• 1 cup Granulated sugar
• 3.53 oz Unsalted butter
• ¾ cup Heavy cream
• 2 pinch Fleur de sel

  coarse sea salt
• 5 teaspoon Glucose
• 20 Dark hollow spheres
• ¾ cup Dark chocolate chips

  for sealing and coating
• Criollo Cocoa powder

  for final rolling of the chocolates
• 1 tablespoon Rum

Instructions

• 1 Melt the sugar in a large saucepan over low/medium heat until a nice light
  golden caramel has formed. This process can take up to 20 minutes. During this
  time, don't touch the sugar with any objects. Make sure the caramel doesn't get
  too dark during preparation, or it will taste not very pleasant!!!!!
• 2 Once a beautiful caramel has formed, stir in the butter in small pieces until a
  creamy caramel sauce has formed.
• 3 Then add two pinches of sea salt.
• 4 In the meantime, heat the cream (please do not boil it!) and stir it carefully
  into the caramel.
• 5 Let the caramel boil for two minutes. Then stir in the glucose and dissolve it
  in the hot caramel cream.
• 6 Let the salted caramel sauce cool to 80.6 °F // 27 °C.
• 7 If you want to add rum to the mixture, now is the time to do it. Stir the rum
  into the cream after it has cooled, and mix the two well together.
• 8 Now pour the caramel filling into a piping bag and fill up the hollow spheres
  below the rim.
• 9 Let them chill in the refrigerator for 12 hours (ideally 24 hours).
• 10 At the end of the cooling time, start melting the chocolate coating.
• 11 To do this, pour a small amount of the melted chocolate into a squeeze bottle
  and seal the opening with the chocolate with a small dot. Shake a little so that
  the chocolate can spread.
• 12 Place the sealed chocolate truffles in the refrigerator for 15 minutes to allow
  the chocolate to set.
• 13 Prepare a bowl or loaf pan for rolling the chocolates. Sift the cocoa into the
  bowl and set aside.
• 14 In addition, prepare 20 chocolate paper molds so you can place the coated
  caramel truffles in the molds right away.
• 15 Get your sealed chocolates out of the fridge and take 1-4 chocolates in one
  hand. Dip the fingers of your other hand into the melted couverture and use your
  chocolate-dipped hands to coat and roll those small balls.
• 16 Once you have your caramel truffles nicely coated with couverture, place them in
  the prepared bowl of cocoa powder.
• 17 Swirl the bowl back and forth to roll the chocolates with cocoa evenly.
• 18 After covering the truffles with cocoa, place them directly into the paper
  molds. Keep doing this process for the remaining truffles.
• 19 Store them in a cool place in an airtight container.

Nutrition Info